Chocolate cake with mascarpone cream and raspberries

If you like chocolate treats as much as I do you might want to make this chocolate cake. Raspberries are great addition to the chocolaty flavor of the sponge and mascarpone cream mixed with white chocolate adds a smooth texture and sweetness to the whole cake. 

Enjoy!!

Suzanah

Ingredients:

Chocolate cake (2 layers when baked in 28 cm round baking pan)

• 6 eggs
• 3/4 cup sugar
• 3/4 cup all purpose white flour
• 1/4 cup cocoa
• pinch of salt

Mascarpone cream and jello with fruits

• 500 mL (17 ounce) of whipping cream (or double cream)
• 500 mL (17 ounce) of mascarpone
• 100 g (3.5 ounce) of white chocolate 
• raspberries as many or as little as you want (I used frozen ones that were picked from the garden this summer)
• fruit jello

Steps:

1. To make the chocolate sponge, first separate the egg whites from the yolks. Add a pinch of salt to the egg whites and whip it.  

2. While still whipping, slowly add sugar. 

3. When all sugar is mixed in and the whites are smooth, mix in yolks one by one. 

4. Sieve in flour and cocoa to the whipped eggs mixture and fold it in gently until batter has uniform color.

5. Bake the cake in a preheated oven at 165-170 oC (330-340 F) for 30 minutes. Then take the cake out of the oven and let it cool down.

6. When cake is cooled down cut it in half (if using smaller baking pan cut it in 3 layers)

7. To make mascarpone cream, first melt the white chocolate over double boiler.

8. Whip cold whipping cream, and when ready mix in mascarpone.

9. When mascarpone and whipped cream are combined slowly add molten chocolate while constantly mixing.

10. Prepare the jello with the instructions on the box and let it cool. (Tip: to make a very hard jello use 1/4 or 1/3 of recommended quantity of water)

11. Take one layer of cake and spread some mascarpone cream on top of it. Then place a ring from a baking pan around the cake and seal the edges between the ring and cake with the mascarpone cream.

12. Place raspberries on top of the mascarpone cream (I found some frozen blackberries in my freezer which I also added) and slowly pour cooled down and nearly setting jello on top of the fruits.

13. When jello becomes hard, remove the ring, coat second layer of cake with mascarpone cream and place it (coated side down) on top of the jello. Then coat the cake with mascarpone cream and decorate.

Enjoy!!

Badges courtesy of @elyaque